Paraben Free Cashew Parmesan
If you've been searching for a dairy-free topping that actually delivers on that salty, savory, umami-rich punch, this blended cashew mixture is going to earn a permanent spot in your fridge. Raw cashews bring a naturally creamy richness, while nutritional yeast does the heavy lifting to mimic that sharp, cheesy depth you'd expect from the real thing. A little garlic powder and fine sea salt round everything out into something that tastes far more complex than four ingredients have any right to be. The whole thing comes together in a food processor in under a minute — just pulse until you hit that perfect coarse, crumbly texture and stop before it turns into nut butter. Avoiding parabens in packaged foods can be surprisingly tricky, especially with processed cheese products and condiments that sneak in preservatives, so making your own from whole, recognizable ingredients is a genuinely smart move. Sprinkle it over pasta, roasted vegetables, soups, or salads — anywhere you'd reach for a finishing cheese. Store it in an airtight jar and it's ready to go whenever you need it.
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Learn more →Ingredients
8 servings
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp fine sea salt
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in a food processor.
- 2
Pulse 10–15 times until the mixture resembles coarse, dry crumbs — roughly the texture of finely grated Parmesan. Stop before the mixture turns into a paste or butter.
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